Mexicali Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
One 6 oz. pkg. Farmhouse® Mexican Rice1 lb. lean ground beef1/2 cup chopped onion2 cloves garlic, mincedTwo 14.5 oz. cans beef broth1-3/4 cups waterOne 16 oz. can tomatoes, undrained1/2 teaspoon oregano leaves1 cup frozen corn1 cup sliced zucchini1/2 cup sliced celery1 cup grated jack or cheddar cheese2-3 hot chilies, finely chopped*3 Tablespoons chopped parsley or cilantroSalt and pepper to taste
1.In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat.
2.Add broth, water, tomatoes and oregano; bring to a boil.
3.Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes.
4.Add salt and pepper to taste.
5.Before serving, sprinkle with cheese, chilies and parsley or cilantro.
*For a spicier dish, sauté hot chilies with onion and garlic.
Serving Size: Makes about ten 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JAMIECEE.
2.Add broth, water, tomatoes and oregano; bring to a boil.
3.Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes.
4.Add salt and pepper to taste.
5.Before serving, sprinkle with cheese, chilies and parsley or cilantro.
*For a spicier dish, sauté hot chilies with onion and garlic.
Serving Size: Makes about ten 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JAMIECEE.
Nutritional Info Amount Per Serving
- Calories: 273.1
- Total Fat: 14.3 g
- Cholesterol: 47.9 mg
- Sodium: 676.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.9 g
- Protein: 15.2 g